Learn how to make easy Mini Chocolate Chip Muffins that are kid-friendly, higher in protein,, and perfect for snacks or meal prep!

Are you trying to save money on snacks? Or need something quick and easy to put in lunchboxes?

I love those bags of mini muffins, but those can get expensive after awhile. Making your own can be much cheaper, and you can bake in bulk to freeze for later!

These Mini Chocolate Chip Muffins are higher in protein thanks to the Greek yogurt. They’re kid-friendly AND easy to make, which makes my ADHD brain happy.

Scroll to the bottom of the post to get to the recipe card. Or keep reading for extra tips and tricks!

Why you’ll love these

• Higher in protein: These muffins are made with Greek yogurt, which can keep you full longer!
• Quick and simple: You can have these ready in about 30 minutes.
• Perfect for meal prep: Make a double batch on a Sunday afternoon for your family to eat all week!
• Family friendly: Kids and grown-ups alike enjoy them!

Ingredients

• All purpose flour
• Baking powder
• Baking soda
• Salt
• Greek yogurt
• Honey
• Olive oil
• Eggs
• Vanilla extract
• Mini chocolate chips

Substitutions

• Flour: Use whole wheat flour, or a combination of whole wheat and all-purpose, for extra fiber. Keep in mind that whole wheat flour make the muffins more dense.
• Honey: Use maple syrup or agave nectar instead.
• Eggs: Use flax eggs instead. 1 egg = 1 tablespoon ground flaxseed + 3 tablespoons water

How to make

Preheat the oven to 375 degrees F. Grease a 24-cup miniature muffin tin.

In a medium bowl, combine the flour, baking powder, baking soda, and salt.

In a separate bowl, combine the yogurt, honey, eggs, oil, and vanilla.

Add the wet ingredients to the dry and stir to combine. Gently fold in the chocolate chips.

Pour the batter into the muffin tin, right up to the edge. Bake for 10-12 minutes until a toothpick comes out clean.

Let sit for 5 minutes before transferring to a wire cooling rack.

How to store

After the muffins have cooled to room temperature, store in an airtight container in the fridge. They’ll stay fresh for up to a week.

You can also store them at room temperature, but they’ll only keep for about 2 days.

How to freeze

Place cooled muffins on a baking sheet lined with parchment paper, and carefully place in the freezer for 3-4 hours. Once completely frozen, transfer the muffins to a labeled gallon-sized freezer bag. They’ll stay fresh for up to 3 months!

To reheat from frozen, just place 3-4 muffins in the microwave and use the defrost setting for between 20-40 seconds.

Tips for success

• Don’t overmix: Overmixing the batter can lead to dense muffins.
• Cookie scoop: A small cookie scoop is perfect for evenly portioning the batter in the miniature muffin tins!
• Kid-friendly storage: Put 3-4 muffins in easy grab-and-go containers or bags in the fridge.

Frequently Asked Questions

How many muffins does this make?

This will make 24 mini muffins! If you want regular-sized muffins, you can pour the batter into a 12-count muffin tin and bake for 15-18 minutes instead.

How much protein is in each muffin?

Because I use Greek yogurt in this recipe, each mini muffin will have a little more than 2 grams of protein. I usually eat 3-4 of these, so that’s up to 8 grams of protein as a snack.

Can I make this dairy-free?

You can use a non-dairy yogurt instead of the Greek yogurt, and dairy-free chocolate chips.

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is thicker and has more protein, but you can use regular yogurt instead.

Print the recipe

Print the recipe below and tell me what you think!